Description
King ranch chicken simmers with Tex-Mex comfort, blending creamy layers of tortillas, tender chicken, and zesty spices. Hearty casserole magic emerges from your slow cooker, promising a soul-warming meal that delights family and friends.
Ingredients
Scale
Protein:
- 2 lbs boneless, skinless chicken breasts
- 1 cup cooked, shredded chicken
Dairy and Cheese:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup heavy cream
Pantry and Seasoning:
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 2 tortillas, corn or flour
- 1/2 cup chicken broth
- 1 small onion, diced
- 1 bell pepper, diced
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Prepare the chicken breasts by seasoning them with taco seasoning, ensuring an even coating on all sides.
- Heat olive oil in a skillet over medium-high heat and sear the chicken breasts until golden brown, approximately 2-3 minutes per side.
- Transfer the seared chicken to the slow cooker, creating an even layer at the bottom of the pot.
- Sprinkle diced onions and bell peppers over the chicken, distributing them evenly.
- In a mixing bowl, whisk together cream of chicken soup, diced tomatoes with green chilies, chicken broth, sour cream, heavy cream, garlic powder, cumin, and black pepper until well combined.
- Pour the creamy mixture over the chicken and vegetables in the slow cooker, ensuring complete coverage.
- Cover and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until chicken is tender and easily shreds.
- Remove chicken from the slow cooker and shred using two forks, then return the shredded meat back to the sauce.
- Layer torn tortilla pieces throughout the chicken mixture, stirring gently to incorporate.
- Sprinkle shredded cheddar cheese over the top and let it melt for an additional 10-15 minutes with the lid on.
- Serve hot, directly from the slow cooker, ensuring each portion has a mix of chicken, sauce, and melted cheese.
Notes
- Quickly pat chicken dry before seasoning to help taco seasoning adhere better and create a more flavorful crust.
- Consider using boneless, skinless chicken thighs for a more tender and juicy result, as they have higher fat content and resist drying out.
- For a lighter version, swap heavy cream with Greek yogurt or low-fat milk, reducing overall calorie content while maintaining creamy texture.
- Customize heat level by choosing mild or spicy diced tomatoes with green chilies, or adding fresh jalapeños for extra kick.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg